Step 1: Add the flour to a large mixing bowl and make a well in the centre. Into the well add the egg, milk, and 1/4 tsp of sea salt. Using your hands, mix in the flour until all the liquid is absorbed and the dough sticks together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 2: Once the dough has chilled, dust a clean surface with flour, and roll it out 1/8″ thick. Using the cookie cutter, cut out 12 circles.

Pierogies

Step 1: On one half of each dough circle place 1 tbsp of the potato mixture. Fold the other half of the circle over the potato mixture, and use a fork to press and seal the edges together.

Step 2: Lay out the pierogies on a large cookie sheet, and cover with a dish towel.

Step 3: In a medium pot, bring water to a boil, and drop in the pierogies 4 at a time. Boil uncovered for about 10 minutes, until they float to the surface. Strain.

Assembly

Step 1: Mix the sour cream with the minced sweet gherkins and set aside.

Step 2: Heat the canola oil in a medium sized pan over medium high heat. Add the yellow onion slices, and fry until they’re dark and crisp, 3-5 minutes. Drain. Discard all but 2 tbsp of the oil, and pan sear the pierogies in it for about 45 seconds per side, until they’re lightly browned.

Step 3: Top the pierogies with the fried onion slivers and serve with the sweet gherkin sour cream.